Pumpkin Pecan Crumb Cake (12 Ingredients)

Gluten Free Pumpkin Pecan Crumb Cake“Wow!” That’s what my husband said after he taste tested this gem of a recipe… and I couldn’t agree more. After all four of us had our share – I sent the rest to some friends for fear we would finish it all before dinner.

This pumpkin pecan crumb cake is soft, perfectly spiced, sweet, and it brings all the flavor of fall (like butter, pecans, cinnamon and pumpkin) together. Enjoy!

 

 

INGREDIENTS:
For the pecan topping-
1/4 cup butter (1/2 stick), melted
1/3 cup brown sugar, packed
1 1/2 cups chopped pecans (measured after chopped)

For the cake-
3/4 cup gluten-free quick oats
3/4 cup gluten-free all purpose flour blend
2 teaspoons gluten-free baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/2 cup butter, softened
2/3 cup brown sugar, packed
2 large eggs, room temperature
1/2 cup pumpkin puree (not pie filling)
1/2 cup sour cream

METHOD:
Preheat the oven to 350°F (180°C). Grease a 9″ round non-stick cake pan; set aside.

Sprinkle chopped pecans evenly over the bottom of the prepared cake pan. In a small mixing bowl, mix the melted butter and 1/3 cup brown sugar. Drizzle over the pecans in the pan.

In a medium mixing bowl, combine the quick oats, flour, baking powder, baking soda, cinnamon, and pumpkin pie spice.

In a separate large mixing bowl, beat the butter and brown sugar until well combined. Add in the eggs one at a time, beating after each addition. Add the pumpkin puree and sour cream – mix until combined. Stir the dry ingredients into the wet ingredients. Poor the cake batter into the pan and smooth the top.

Bake for 35-38 minute or until the center is set. Remove from the oven and cool on a wire rack for 10 minutes. Using a spatula or butter knife, separate the edges of the cake from the pan. Carefully flip the cake over onto a plate, so the pecans are on top (like an upsidedown cake). Serve warm or at room temperature.

Pumpkin Spiced Corn Bread (10 Ingredients)

Gluten Free Pumpkin Spiced Corn BreadLooking to serve something special at your dinner party or holiday gathering? This pumpkin spiced cornbread is a wonderful and lovely addition to any meal. Not only will your house smell amazing, your guests will mmm and ahh as they enjoy it.

Slightly sweet, perfectly crumbly and a soon-to-be favorite in your household – this cornbread is easy to make and quite the crowd pleaser.

Top it with butter and honey – I dare you!Gluten Free Pumpkin Spiced Corn Bread

 

INGREDIENTS:
2 cups gluten-free cornmeal
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon pumpkin spice
1 large egg, room temperature
1/4 coconut oil, melted and cooled
1 cup pumpkin puree (not pie filling)
1/2 cup vanilla greek yogurt**
1/4 cup granulated sugar (or coconut sugar)

**Substitution solution – replace the vanilla greek yogurt with vanilla almond or coconut yogurt to make this dairy-free.

METHOD:
Preheat oven to 400°F (205°C). Grease a 9″ round cake pan; set aside.

In a medium mixing bowl, mix the cornmeal, salt, baking soda, cinnamon, and pumpkin spice. Add in the egg, coconut oil, pumpkin puree, yogurt and sugar – mix until combined.

Poor batter into prepared cake pan. Using a spatula, even out the top. Bake for 18-20 minutes or until the top starts to brown and the center is set. Remove from the oven and cool before cutting. Store in an airtight container at room temperature.

This post is part of Gluten-Free Wednesdays.

Pumpkin Bread (10 Ingredients)

Gluten Free Pumpkin BreadThis pumpkin bread was a huge hit with my family and friends. Everyone was eager to test taste it as the wonderful smells filled our home. We tested it plain first… it was perfect.

Then we dressed it up a bit and tried a few bites with dairy-free butter – divine. After the butter, we moved into more of a savory path and spread some almond butter on it, followed shortly by sunflower seed butter. I am happy to report it was wonderful plain and delicious with spreads. Enjoy!

INGREDIENTS:
1 cup puréed pumpkin (not pumpkin pie filling)
2 eggs
1/3 cup canola oil
1/3 cup almond milk
1 1/4 cups all purpose gluten-free flour blend
1/2 cup gluten-free rolled oats (and some for sprinkling on top)
3/4 cups sugar
1 teaspoons baking soda
1/2 teaspoon cinnamon
1/2 teaspoon pumpkin spice

METHOD:
Preheat the oven to 350°F (180°C). Lightly grease a metal loaf pan; set aside

Place the pumpkin, eggs, oil, and almond milk in a large mixing bowl. Using a hand mixer, blend until creamy.

In a medium mixing bowl, mix the flour, oats, sugar, baking soda, cinnamon and pumpkin pie spice.

Add the dry ingredients into the wet, and mix thoroughly until smooth. Pour the batter into your prepared loaf pan. If desired sprinkle the top with rolled oats (pictured above).

Bake for 50 to 60 minutes or until a toothpick inserted comes out dry and center is set. Allow to cool in the pan before removing to a wire rack. Slice when completely cooled.

This post is linked to Gluten-free and DIY Tuesday and Gluten-Free Wednesdays.

Pumpkin Bars (10 Ingredients)

Gluten Free Pumpkin BarsLike many people, I will eat or drink anything made with pumpkin. There is something about the smooth texture and the hint of sweetness that satisfies ones craving for something delicious.

These bars are not only pleasing, they are filling too. They are naturally grain-free, dairy-free and refined sugar free (unless you sprinkle powdered sugar on it, like I did in the photo) – and no frosting required! You can eat them for breakfast, snack or dessert. Enjoy!

 

INGREDIENTS:
½ cup pumpkin puree (not pie filling)
2 tablespoons coconut oil, softened (or vegetable oil)
¼ cup honey
2 eggs, room temperature
1 teaspoon gluten-free vanilla
1 ¼ cups almond flour
1 ½ teaspoons pumpkin pie spice
½ teaspoon salt
1 teaspoon baking soda
½ cup raisins

METHOD:
Preheat oven to 350°F (180°C). Grease an 8″X8″ baking pan; set aside.

Place all ingredients into a large mixing bowl and mix until combined. Yes, it’s that easy. You don’t need to separate the dry and wet ingredients for this recipe.

Pour batter into your prepared 8″X8″ pan. Bake for 25 – 30 minutes or until the top starts to darken and the center is set (always start with the lowest time). Remove from the oven and let cool completely before cutting. Store in an airtight container at room temperature.

This post is linked to Gluten-Free & DIY Tuesdays and Gluten-Free Wednesdays.

Bourbon Pecan Cookies (10 Ingredients)

Gluten Free Bourbon Pecan CookiesYes! – Finally a good bourbon (or rum) pecan cookie. I cannot tell you how excited I was when these turned out. My house smelled amazing and my taste buds were doing a happy dance.

These cookies are light, fluffy, fragrant and full of flavor. I knew if I kept them in the house I would eat them all! I brought them into work and all 24 of them were gone by 9:00 A.M. Who knew they would be so good with morning coffee and tea? Well that is how they were enjoyed.

 

 

INGREDIENTS:
1 1/2 cups all-purpose gluten-free flour
1 teaspoon xanthan gum
1/2 teaspoon salt
3/4 cup butter
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1 egg
1 teaspoon gluten-free vanilla
2 tablespoons bourbon (or your favorite gf dark rum) ** Please see note below**
3/4 cup pecans, finely chopped

METHOD:
Preheat oven to 350°F (180°C). Line two baking sheets with parchment paper; set aside.

In a medium mixing bowl, combine flour, xanthan gum and salt; set aside.

In a large mixing bowl beat butter, sugars, egg, vanilla and bourbon (or rum) until well combined and fluffy. Stir in chopped pecans and flour mixture until evenly incorporated.

Drop by rounded teaspoons, 2-inches apart onto your parchment lined baking sheet. Bake for 8 to 10 minutes or until the bottoms begin to brown. Remove from the oven and gently slide the parchment paper onto the counter. Do not remove the cookies until they are completely cool. Store in an airtight container at room temperature.

This post is linked to Gluten-free and DIY Tuesday and Gluten-Free Wednesdays.

** This is a quote from the celiacdesease.about.com

“But does that mean bourbon isn’t gluten-free? Depends on whom you ask. Experts disagree on whether people with celiac disease and gluten sensitivity can safely drink bourbon and other alcoholic beverages distilled from gluten grains.

 The National Institutes of Health and several major celiac societies in the U.S. and Canada say that distilled alcohol is considered gluten-free because the process of distillation removes the harmful gluten protein.

However, the Celiac Sprue Association recommends that people with celiac disease consume only alcoholic beverages that are not sourced from gluten-based grains … which would rule out bourbon.”